Zesty Italian Pasta Salad
Zesty Italian Pasta Salad is a crowd-friendly favorite that delivers bold Italian flavors, quick prep, and perfect make-ahead convenience for lunches or gatherings. This Italian pasta salad recipe combines gemelli pasta with cherry tomatoes, olives, artichokes, salami, pepperoni, mozzarella balls, and a tangy homemade red wine vinegar dressing tossed together for a bright, herb-packed finish.
Servings: 6
Calories: 621kcal
Equipment
- Large Pot
- Large Mixing Bowl
- Measuring Cups & Spoons
- Whisk or mason jar (for dressing)
Ingredients
- 12 ounces Gemelli pasta gluten-free if needed
- 1 cup cherry tomatoes halved
- 1 cup mozzarella balls halved
- ½ cup black olives sliced
- ½ cup Calestravano olives halved
- ½ cup marinated artichoke hearts drained and quartered
- 3 ounces Genoa salami sliced
- 3 ounces pepperoni sliced or quartered
- ¼ cup sliced pepperoncini peppers drained
- ¼ cup grated Parmesan cheese shredded
- ¼ cup fresh basil chopped
- ½ lemon juice of
- ½ teaspoon Italian seasoning
- salt and pepper to taste
Zesty Italian Dressing (Use dressing sparingly, adding more as needed)
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- salt and black pepper, to taste
Instructions
- Boil a large pot of salted water. Cook gemelli pasta until al dente, about 10 minutes. Drain and rinse with cold water to stop the cooking and cool it down.
- Whisk together olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, and oregano. Add salt and black pepper to taste.
- In a large mixing bowl, combine pasta, cherry tomatoes, mozzarella balls, olives, artichoke hearts, salami, pepperoni, and sliced pepperoncini.
- Pour the desired amount of dressing over the salad (use sparingly, adding more as needed). Toss gently to coat. Stir in Parmesan cheese and chopped basil.
- Cover and chill at least 30 minutes before serving. Garnish with extra Parmesan if desired.
Video
Notes
Cooking Notes:
Cook the pasta just until al dente so it holds its shape after chilling. Rinse the pasta under cold water to stop the cooking and keep the salad light. Add dressing gradually instead of all at once so the pasta doesn’t absorb too much liquid.
Tips for Best Results:
The pasta should feel cool and slightly firm, not soft. Ingredients should be evenly coated with dressing without liquid pooling at the bottom of the bowl.
- Let the salad chill at least 30 minutes so the flavors blend together.
- Drain artichokes and pepperoncini well to prevent watery dressing.
- Add fresh basil at the end so it stays bright and aromatic.
- Toss gently to keep the mozzarella balls intact.
The pasta should feel cool and slightly firm, not soft. Ingredients should be evenly coated with dressing without liquid pooling at the bottom of the bowl.
Nutrition
Calories: 621kcal | Carbohydrates: 47g | Protein: 18g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 1061mg | Potassium: 330mg | Fiber: 4g | Sugar: 3g | Vitamin A: 494IU | Vitamin C: 18mg | Calcium: 145mg | Iron: 2mg
